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Peanut Butter Pie
Serves 2 pies, approximately 16-20 people
2 1/2 hours

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Ingredients:
2 extra large serving size graham cracker crusts
1 16-ounce jar of peanut butter
1 stick of butter, softened
1 16-ounce bag of powdered sugar
2 8-ounce containers of cream cheese
1 cup of heavy cream

Chocolate ganache topping:
1 cup heavy cream
2 tablespoons butter
12-ounces semi-sweet chocolate

Preparation:
In a mixer, cream the cream cheese and the softened butter. Slowly add the peanut butter. When smooth, add the powdered sugar and the heavy cream and continue to beat until really fluffy and smooth. Spread into the two prepared pie crusts.

To make the chocolate ganache topping, bring the cream to a simmer in a double boiler. Remove from heat, add the chocolate chips and butter and stir until smooth. This can also be done in the microwave.

Divide the chocolate ganache between the two pies, pour over the top and chill in the freezer for two hours or in the fridge for three to four hours.

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3 Comments

Nancy on February 22, 2011 at 7:44

I made this pie and it is absolutely delicious and very easy to do. It’s a keeper for my recipe file.

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